Cook and Scale
Tandoori Fish Tikka
4 servings · 32 min total
Chunks of firm white fish marinated in a spiced yogurt-tandoori marinade, skewered and grilled until charred at the edges and beautifully flaky.
Ingredients
- 700 g cod fillet, cut into chunks
- 200 g plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 4 garlic, minced
- 15 g fresh ginger, grated
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 lemon, cut into wedges, to serve
Contains: Milk, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the tandoori marinade — In a bowl, whisk together the yogurt, lemon juice, garam masala, turmeric, smoked paprika, chili powder, garlic, ginger, oil, and salt to make the marinade.
- 2.
Marinate the fish chunks — Add the fish chunks to the marinade, coat well, cover, and refrigerate for 30 minutes.
- 3.
Skewer the fish — Thread the marinated fish chunks onto skewers and preheat the grill to medium-high heat.
- 4.
Grill the fish skewers — Grill the skewers for about 10 minutes, turning occasionally, until the fish is charred at the edges and flakes easily.
- 5.
Serve with lemon wedges — Serve hot with lemon wedges alongside.